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New Potato Salad Recipes

Credit: dantada @ morgueFileYou may call it a barbecue, a braai or a cookout. Whatever you call it, potato salad is part of any outdoor gathering. Whether you are the host or a guest, here are three great ideas for your next potato salad. Each of these recipes are quick to prepare, feature a different kind of onion, and will have everyone asking for your recipes.

Caramelised Onion and Potato Salad

Ingredients for 6-10 servings:

2 pounds Baby new potatoes, unpeeled

6 medium Onions, thinly sliced

3 tablespoon Vegetable oil

4 rashers Bacon, diced

2/3 cup Chives, chopped

For the dressing:

1 cup Mayonnaise

1 tablespoon Dijon mustard

2 tablespoon Sour Cream

Juice of 1 lemon

Heat the two tablespoons of the oil in a large heavy-based frying pan to a medium-high heat, add the onion and cook over for forty minutes, stirring occasionally until the onions are soft and caramelised.

Meanwhile, quarter the larger potatoes and half the smaller ones. Cook in boiling water for 10 minutes, or until just tender, then drain and cool slightly.

In a separate, smaller frying pan, heat the remaining oil and fry the bacon until crisp, drain on paper towels and cool slightly before coarsely chopping.

When the onions are done, put them in a large bowl with the potatoes, bacon and chives.

Mix together the mayonnaise, mustard and sour cream in a bowl. Add the lemon juice and whisk to combine well. Pour the mayonnaise mixture over the potatoes and toss to coat everything. Serve at room temperature, or chill for a few hours, if preferred.

Note: this recipe calls for grilling the potatoes before serving. If you want to serve this dish away from home, prepare the dressing in advance and bring with. You can also grill the potatoes in your oven if you prefer.

Prepare a fire in a charcoal grill or preheat a gas grill on medium. In a medium bowl, toss potatoes with oil until well coated. Arrange potatoes around cool outer edges of grill or place on upper rack if grill is so equipped. Cover and grill potatoes until tender when pierced with a knife, about 20 minutes.

While potatoes are grilling, put green onions and bacon in a large bowl, and make dressing. Combine olive oil, vinegar, garlic, parsley, salt, sugar and pepper in a small bowl.

When potatoes are tender, transfer to a cutting board and cool for 5 minutes. Cut potatoes in half and add to bacon and onions in the bowl. Stir dressing to combine and pour over potatoes. Gently toss to thoroughly combine. Serve immediately or chill for a few hours, if preferred.

New Potato Salad with Red Onion Dressing

Ingredients for 6-10 servings:

2 pounds Baby new potatoes, unpeeled

For the dressing:

3/4 cup Sour cream

3/4 cup Plain yoghurt

1 medium Red onion, finely chopped

1/2 cup Dill, finely chopped

Salt and pepper to taste

Wash the potatoes and cook in boiling water for 10 minutes, or until just tender, then drain and cool slightly. Cut the potatoes into halves, quarters, or slices if desired. Transfer the potatoes to a large bowl.

In a separate bowl, combine the sour cream and yogurt, onion and dill and blend well. Pour over the warm potatoes and toss gently to mix thoroughly. Season to taste with salt and pepper. Serve at room temperature or chill for a few hours, if preferred.

If you are serving many people, you may want to consider making up all three for a new potato salad bar. For more ideas, check out this terrific cookbook, Potato Salad, by clicking here.